Creamy Kashmiri chilli prawns
4
Easy
10 minutes, plus 3–4 hours’ marinating time
15 minutes
These creamy Kashmiri chilli prawns come together with very little effort but deliver loads of flavour. I love using Woolworths Kashmiri chilli paste because it brings both colour and layers of chilli flavour to the dish without needing a long list of spices. The prawns are marinated in the paste and lemon juice, then cooked in butter and garlic before being folded through a creamy, slightly spicy sauce. Serve them with garlic naan, rice or roti to soak up the sauce, or toss the prawns and sauce through pasta for a quick weeknight meal.
Ingredients
Method
- 12 tiger prawns
- 3 T butter
- 1 t fresh crushed garlic
- fresh coriander, to garnish
- fried curry leaves, to garnish For the marinade, mix:
- 2 T Woolworths Kashmiri chilli paste
- 1 T lemon juice
- ½ t salt
- ½ t black pepper For the sauce:
- 1 t Woolworths Kashmiri chilli paste
- 1 chilli, sliced
- 1 T tomato paste
- ½ cup fresh cream
Method
Ingredients
1. Marinate the prawns for a few hours or overnight.
2. Heat the butter in a large pan over a low to medium heat. Add the garlic and sauté until fragrant.
3. Add the marinated prawns and cook for 2 minutes on each side, or until cooked through. Remove the prawns from the pan and set aside.
4. Using the same pan, make the sauce. Fry the chilli paste, sliced chilli and tomato paste for 3–4 minutes, stirring occasionally. Add the cream and stir to combine.
5. Return the prawns to the pan and coat them in the sauce. Cook for a further 2 minutes, allowing the prawns to heat through and absorb the sauce.
7. To serve, garnish with fresh coriander and fried curry leaves.
Photograph: Shavan Rahim
Stylist: Marcelle van Rooyen
Food assistant: Astrid Field
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